No, rock bottom was when a Portland, OR based hot sauce company successfully shilled this board into buying their terrible sauce. There’s a very passionate anon with a trove of ‘vark posts proving ‘vark sauce was pushed by the company on Culinaly.
>seethin' 'bout the 'vark >terrible sauce
Everyone knows that if 'vark was made in a BASED city and not libtard Portland you'd love it. Your opinions are so politically malleable that no one takes them seriously.
the only good Tabasco is the chipotle one. otherwise it's the shit you use to begrudgingly eat your vinegar eggs at the diner/sports bar because the owners are too cheap for tapatillo or cholula.
US didn't ban those for safety standards but more for diplomatic reasons. Everytime France piss off the US, they make new rules on cheese and tax wines more.
The EU has the best standards in the World, it can hurt competitivity but now it's a selling argument.
i thought the US never specifically banned kinder eggs, it was just a collateral due to regulations against putting plastic inside food, especially sweets meant for little children
euros like to meme that up of course
seriously whats a nonstick pan that wont kill me? turns out this one in particular has a bunch of fake reviews on amazon. god damn it i just want to make fluffy scrambled eggs
Teflon (actual brand name, not mystery non-stick). Completely inert so long as you don't overheat it. Buy an IR thermometer to check if you're unsure. Only the waste from the factories that make them is dangerous, not the finished pans.
>BTW I got a ceramic pan that claimed to be nonstick
I have a set of Green Life ceramic pans. They were great until the last year or so, now if I'm scrambling 3 eggs, 1 egg's worth of egg will stick to the mother fucker. It pisses me off.
I have a Slip Stone granite(?) style pan that is great, but I can't find them anywhere online.
Can't even trust Martha Stewart because she'd sell lacquered shit for money.
>Isn't that the case for most nonstick pans? They're fine so long as you don't do shit you're not supposed to do.
On cheap non-stick pans the coating is extremely thin, so it wears out pretty quickly even if you treat it right.
High quality pans with thicker coating last a lot longer.
If it's literally just granite, then yes. Granite is an inert stone. If it has some kind of non-stick coating, then it will be safe so long as you don't scratch it up with metal tools.
the granite coating is basically teflon but with granite particles mixed in as a reinforcement.
and I'm talking about the few legit ones. many of those are just standard non-stick but with a granite-looking pattern design.
I just use stainless steel. When I mention this, people talk about how hard they are to clean, but... I just pour some degreasing soap on them, and scrub them with an abrasive brush, and it's done.
I have a Stoneline "granite" pan and it's great.
that said, the coating definitely contains some kind of PTFE, so they're probably not much safer than any modern teflon pan (which are reasonably safe anyway).
it's not granite, it's a regular pan with a layer of porcelain/ceramic/glass with plastic on top of it. stop poisoning yourself and just use a metal pan, is it really that bad to scrub it with steel wool for 10 seconds to clean it off. maybe if you work in a restaurant and you're fine with poisoning your customers and you don't want to spend any time cleaning, then you need one of these pans. otherwise stop poisoning yourself, just use a regular metal pan
ceramic is 100 percent safe, you are right. these pans are not only coated with ceramic, they are coated with plastic. that is what gives them the nonstick property. ceramic is less sticky than regular metal, so they use that as the intermediate layer between the metal and plastic. but you are still cooking directly on plastic
they always use public relation spins to rebrand that which isn't popular with the public. for instance, the government recently declared that genetically modified organisms (GMOs) are no longer to be called that, but rather bioengineered food ingredients.
they're really good to cooking. I bought set of them few years ago, and I'm max happy with it. Just remember do don't scratch it with metal things like fork or spoon. Use wooden kitchen tools.
I didn't want to make a new thread for this.
I tried seasoning a new stainless pan I got and the surface became like this.
The oil used was peanut oil, I put it on the pan via kitchen towel, then heated it up on med-low heat waiting for the first wisp of smoke to turn of the heat.
But I never got a wisp that couldn't have been just a heat distortion in the air, instead i got alerted by the smell of burning oil.
I
Did I use too much heat or for too long, or too much oil?
No, rock bottom was when a Portland, OR based hot sauce company successfully shilled this board into buying their terrible sauce. There’s a very passionate anon with a trove of ‘vark posts proving ‘vark sauce was pushed by the company on Culinaly.
obsessed
>seethin' 'bout the 'vark
>terrible sauce
Everyone knows that if 'vark was made in a BASED city and not libtard Portland you'd love it. Your opinions are so politically malleable that no one takes them seriously.
Up until now I had no idea where it was made but it sucks dick. Tabasco and crystals is all you need
the only good Tabasco is the chipotle one. otherwise it's the shit you use to begrudgingly eat your vinegar eggs at the diner/sports bar because the owners are too cheap for tapatillo or cholula.
Any Tabasco but original sucks and so do your tastes.
euros are pretty anal about food safety so I'd assume the pan must be fine
>Says the country that outlawed kinder eggs, raw milk cheese or steak tartare.
That was a compliment you absolute retard
US didn't ban those for safety standards but more for diplomatic reasons. Everytime France piss off the US, they make new rules on cheese and tax wines more.
The EU has the best standards in the World, it can hurt competitivity but now it's a selling argument.
i thought the US never specifically banned kinder eggs, it was just a collateral due to regulations against putting plastic inside food, especially sweets meant for little children
euros like to meme that up of course
That's exactly the reason.
>kinder eggs
why would yuros brag about their food laws allowing companies to legally adulterate products with plastic?
>raw milk cheese
aged cheeses (at least 60 days) aren't illegal
>steak tartare
Has never been illegal, ever, in the US. You're confusing us with Canada.
seriously whats a nonstick pan that wont kill me? turns out this one in particular has a bunch of fake reviews on amazon. god damn it i just want to make fluffy scrambled eggs
a wok pan with a layer of oil
cast iron, retard
>falling for cast iron meme
Teflon (actual brand name, not mystery non-stick). Completely inert so long as you don't overheat it. Buy an IR thermometer to check if you're unsure. Only the waste from the factories that make them is dangerous, not the finished pans.
Isn't that the case for most nonstick pans? They're fine so long as you don't do shit you're not supposed to do.
BTW I got a ceramic pan that claimed to be nonstick (Eva Trio). It isn't nonstick at all. Everything sticks.
>BTW I got a ceramic pan that claimed to be nonstick
I have a set of Green Life ceramic pans. They were great until the last year or so, now if I'm scrambling 3 eggs, 1 egg's worth of egg will stick to the mother fucker. It pisses me off.
I have a Slip Stone granite(?) style pan that is great, but I can't find them anywhere online.
Can't even trust Martha Stewart because she'd sell lacquered shit for money.
>Isn't that the case for most nonstick pans? They're fine so long as you don't do shit you're not supposed to do.
On cheap non-stick pans the coating is extremely thin, so it wears out pretty quickly even if you treat it right.
High quality pans with thicker coating last a lot longer.
Teflon IS the most problematic...
PFAS polymers are not the same as small molecule PFAS.
Carbon steel or cast iron.
I have that exact one. Can cook egg whites in it without sticking, no oil
is it healhy tho
Who cares? We all gonna die anyway
If it's literally just granite, then yes. Granite is an inert stone. If it has some kind of non-stick coating, then it will be safe so long as you don't scratch it up with metal tools.
the granite coating is basically teflon but with granite particles mixed in as a reinforcement.
and I'm talking about the few legit ones. many of those are just standard non-stick but with a granite-looking pattern design.
I just use stainless steel. When I mention this, people talk about how hard they are to clean, but... I just pour some degreasing soap on them, and scrub them with an abrasive brush, and it's done.
Some minutes simmering in hot water with soap usually does the trick for my pans, sometimes it needs more than one round but no more than 3.
I have a Stoneline "granite" pan and it's great.
that said, the coating definitely contains some kind of PTFE, so they're probably not much safer than any modern teflon pan (which are reasonably safe anyway).
yo where da egg goin tho
he outta here
No, don't cook on it, it creates mustard gas!
it's not granite, it's a regular pan with a layer of porcelain/ceramic/glass with plastic on top of it. stop poisoning yourself and just use a metal pan, is it really that bad to scrub it with steel wool for 10 seconds to clean it off. maybe if you work in a restaurant and you're fine with poisoning your customers and you don't want to spend any time cleaning, then you need one of these pans. otherwise stop poisoning yourself, just use a regular metal pan
Ceramic is safe
ceramic is 100 percent safe, you are right. these pans are not only coated with ceramic, they are coated with plastic. that is what gives them the nonstick property. ceramic is less sticky than regular metal, so they use that as the intermediate layer between the metal and plastic. but you are still cooking directly on plastic
No but buying steel wool every grocery trip because they keep rusting sucks
how long do you let your pans sit before cleaning that your stainless is rusting?
Are you just pretending to be retarded? The steel wool rusts. Usually within a couple days. I clean yesterday's dishes before cooking dinner
I use ceramic coating
the fact they call it "granite" to make it sound natural should be all you need to know.
they always use public relation spins to rebrand that which isn't popular with the public. for instance, the government recently declared that genetically modified organisms (GMOs) are no longer to be called that, but rather bioengineered food ingredients.
These pans rock.
they're really good to cooking. I bought set of them few years ago, and I'm max happy with it. Just remember do don't scratch it with metal things like fork or spoon. Use wooden kitchen tools.
i use a pan my mom gave me, nothing sticks to it. you can use it too if you want
I didn't want to make a new thread for this.
I tried seasoning a new stainless pan I got and the surface became like this.
The oil used was peanut oil, I put it on the pan via kitchen towel, then heated it up on med-low heat waiting for the first wisp of smoke to turn of the heat.
But I never got a wisp that couldn't have been just a heat distortion in the air, instead i got alerted by the smell of burning oil.
I
Did I use too much heat or for too long, or too much oil?
Why the fuck are you seasoning a stainless steel pan
Because fuck you.
Because he saw a "hack" on the internet that told him to do it. I did the same thing. It didn't do shit.
Apologies for the thread hijack. Are there any good alternatives to this egg pan? I have tried silicone rings but the egg sticks to the pan.
DeBuyer has small carbon steel egg pans.